JP5131882B1 - Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-sugar food material capable of producing processed foods such as breads and confectionery, and further noodles, which can obtain a good taste while realizing low sugar.
SOLUTION: A low-sugar food material obtained by mixing soymilk powder, which is a low-sugar material, with active gluten that is also low-sugar and having high viscosity, and the content of active gluten in this material is 5 wt% to The content was 90% by weight, the remainder was soymilk powder, and the sugar content was adjusted to at least 13.5% by weight. Furthermore, this low sugar food material is a high protein material containing 35% by weight or more of protein.
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Description

  The present invention relates to a food material suitable for a person having a glucose metabolism abnormality such as diabetes, diet, and prevention of aging (anti-aging), and a low-sugar food material capable of controlling an increase in blood sugar level. Furthermore, the present invention relates to fermented dough or breads, confectionery, and noodles using such a low sugar food material.

  A person with diabetes or a person with a high risk of diabetes has an abnormally high blood sugar level due to the intake of carbohydrates. For example, a person with type 2 diabetes who weighs 64 kg raises the blood glucose level by about 3 mg / dL by ingesting 1 g of carbohydrate. In addition, in a type 1 diabetic patient having a body weight of 64 kg, it is said that intake of 1 g of carbohydrate raises the blood glucose level by about 5 mg / dL. And it continues to cause serious diseases such as three major complications (neuropathy, retinopathy, nephropathy) due to abnormally high blood sugar levels. Therefore, people with diabetes or those who are likely to have it are required to ingest low-sugar foods in order to prevent the blood sugar level from becoming abnormally high due to the intake of food.

  By the way, breads such as breads and rolls currently on the market contain 43 to 55 g of saccharide components in 100 g. Therefore, if two meals of about 50 g of bread are eaten in a single meal, the blood sugar level may increase by about 129 to 165 mgmg / dL even for patients with type 2 diabetes. Such an increase makes the blood sugar level abnormally high.

  Accordingly, various low-sugar foods that reduce the intake of carbohydrates have been proposed as foods for diabetic patients or as foods for preventing diabetes. As one of this kind of food, there is one described in Japanese Patent No. 4393656 (Patent Document 1). The edible edible material described in Patent Document 1 is a mixture of bran flour roasted from wheat husk, which is a low saccharide material, and gluten derived from wheat. When a certain pectin is added and processed into breads, the content of the carbohydrate component can be reduced to about 5% by weight or less. Even if the bread produced using this edible material is eaten in an amount equivalent to 100 g in a single meal, the intake of carbohydrates can be suppressed to 5 g or less, and patients with type 2 diabetes Even if it exists, the raise of a blood glucose level can be suppressed to 15 mg or less.

Japanese Patent No. 4339366

  By the way, foods such as bread and confectionery using food materials mainly composed of the above-mentioned bran flour and wheat-derived gluten are difficult to obtain a good taste because of their low flexibility and a rough and crunchy texture. .

  In addition, the bran flour exhibits a color peculiar to the wheat husk as the raw material. Therefore, breads and confectionery using food materials mixed with bran flour exhibit a color unique to the husk and are difficult to color as desired, and also have an appearance that impairs appetite. .

  Therefore, an object of the present invention is to provide a low-sugar food material that can produce processed foods such as breads and confectionery, and noodles that can obtain a good taste while realizing a low sugar content. .

  Furthermore, the present invention is to provide a low-sugar food material that is low in sugar and high in protein and that can produce a processed food without increasing calories.

  Another object of the present invention is to provide a low-sugar food material capable of producing processed foods such as breads and confectionery, and noodles having an appearance that enables desired coloring and enhances appetite. Is to provide.

  The present invention relates to soy milk powder derived from soybean, which is a low sugar material, and active gluten derived from wheat that is also low in sugar and has high viscosity, thereby satisfying the conditions of low sugar foods and breads and confectionery The low-sugar food material that enables the processing of the above is realized, the content of active gluten derived from wheat in this material is 5 to 90% by weight, the remainder is soy milk powder, the content of sugar is It is adjusted to at least 13.5% by weight or less.

  The low sugar food material according to the present invention is prepared as a high protein food material having a protein content of 35% by weight or more.

As the soy milk powder used in the present invention, one produced by freeze-drying or spray-drying raw soybeans that are made into an ultrafine powder by peeling the outer skin is used. And as the active gluten derived from wheat, a powder obtained by drying gluten separated from wheat flour is used.

The present invention also provides a fermented dough obtained by adding at least yeast to fermented low-sugar food material in which soybean-derived soymilk powder and wheat-derived active gluten are mixed, and the low-sugar food constituting the fermented dough The material should have an active gluten content of 28-61% by weight, the balance of soymilk powder, a sugar content of at least 11.5% by weight, and a protein content of 35% by weight or more. It is characterized by. This fermented dough is processed into bread by being appropriately shaped and baked. Here, as the soymilk powder, one produced by freeze-drying or spray-drying raw soybeans that are made into an ultrafine powder by peeling the outer shell as described above is used.

  And the low-sugar food material which concerns on this invention is processed into confectionery and noodles. The low-sugar food material used for producing confectionery such as baked confectionery and steamed confectionery preferably has an active gluten content in the range of 5 to 55% by weight in consideration of moldability. Moreover, as for the low-sugar food material used in order to manufacture noodles, it is desirable to make content of active gluten into the range of 33 to 90 weight%.

  The low-sugar food material according to the present invention is contained in the processed food when processed into breads, confectionery, and further noodles, etc., by setting the sugar content to 13.5% by weight or less. The proportion of carbohydrate component can be about 5% by weight or less.

  The low-sugar food material according to the present invention is obtained by adding active gluten to soymilk powder that does not contain gluten, so that elasticity and stickiness are obtained, and an expansion agent such as yeast, baking soda, baking powder, etc. is added. It can be expanded and used as a bread material. Furthermore, since the soymilk powder can be integrated by the viscosity of the active gluten, it can be used as a raw material for confectionery such as baked confectionery and steamed confectionery, and further noodles.

  Furthermore, since the food material according to the present invention is a mixture of milky white soymilk powder and white active gluten, it is substantially white even after mixing. Therefore, by selecting and mixing an appropriate coloring material, a color corresponding to the coloring material can be faithfully expressed, and a food product having an appearance that promotes appetite can be manufactured.

  Furthermore, since the food material according to the present invention does not use a material such as bran powder with insufficient taste, processed foods such as breads and confectionery having good taste, and further noodles can be produced. .

  Furthermore, the soymilk powder and active gluten used in the present invention are foods that are low-sugar and high-protein materials. By using such a food material, it is possible to obtain low-sugar and high-protein breads and confectionery, and noodles that are effective for dieting and anti-aging.

  The present invention is a low-sugar food material obtained by mixing soymilk powder and wheat-derived active gluten. In this food material, the content of active gluten derived from wheat in the material is 5 to 90% by weight, the remainder is soymilk powder, and the content of sugar is adjusted to at least 13.5% by weight. The mixing ratio of soymilk powder and wheat-derived active gluten is appropriately selected according to the use of the food to be processed.

  The soy milk powder used in the present embodiment is manufactured using soybean as a raw material, and is processed by freeze-drying or spray-drying the raw soybean from which the outer skin has been peeled off into an ultrafine powder.

  For example, commercially available soybean-derived soymilk powder (manufactured by Saito Flour Milling Co., Ltd.) contains 36.5 g of protein, 22.4 g of lipid, 13.7 g of carbohydrate, and 13.7 g of dietary fiber per 100 g. The balance is water, a few milligrams of metals, a few minerals and vitamins. This content rate is based on a nutritional ingredient table. The energy per 100 g of this soymilk powder is 457 kcal.

  The active gluten derived from wheat is obtained by drying raw gluten obtained from wheat flour, and more specifically, kneading while adding water to wheat flour milled to produce a flour dough. The dough is repeatedly washed with water, starch is removed from the dough to produce fresh gluten, and the fresh gluten is freeze-dried.

  For example, commercially available wheat-derived active gluten (Hokkaido Food Co., Ltd.) contains 83.4 g of protein, 5.9 g of lipid, 4.6 g of carbohydrate, and 2.3 g of dietary fiber per 100 g. The balance is water, a few milligrams of metals, a few minerals and vitamins. This content rate is based on a nutritional ingredient table. The energy per 100 g of this active gluten is 439 kcal.

  This wheat-derived active gluten has the property of being restored to raw gluten having extensibility and extensibility when water is added. This raw gluten has a certain viscosity.

  The low-sugar food material according to the present invention is such that when the food material is processed into a final processed food such as breads, confectionery, or noodles, the content of carbohydrates contained in these foods is the condition of the low-sugar food. Mixing ratio of soybean-derived soymilk powder and wheat-derived active gluten in consideration of processability when processing processed foods such as breads, confectionery, and noodles so as to be 5% by weight or less Adjusted.

  By the way, the low-sugar food material according to the present invention is mixed with a liquefied component such as a predetermined amount of water or other liquid to be baked or confectionery, and further to be noodle dough. At this time, the low-sugar food material needs to be integrated by the viscosity of the soymilk powder and the active gluten constituting this material. This is because the dough obtained by kneading the food material is formed into a fixed shape or processed into a long and narrow string shape. When considering the molding characteristics of such processed foods, the mixing ratio of active gluten to soymilk powder is required to be in the range of 5 to 90% by weight. This is because when the ratio of active gluten to soymilk powder exceeds 90% by weight, the elasticity becomes too large. For example, when forming bread dough, confectionery dough, or even noodle dough, it can be formed into a desired shape or long. This is because it becomes difficult to process into a long string. In addition, when the ratio of active gluten to soymilk powder is less than 5% by weight, viscosity and extensibility are poor, and it becomes difficult to produce bread dough and confectionery dough and further form into noodles.

  In addition, in order to process breads and baked goods using the low-sugar food material according to the present invention, a liquefied component such as a predetermined amount of water is added to the low-sugar food material and kneaded, and the bread dough or confectionery having viscosity Make dough. This dough is formed into a certain shape and processed into breads and baked confectionery by baking using an oven or the like. Consider the amount of water added to low-sugar food ingredients to make dough, the amount of water that evaporates when the dough is baked and processed into bread and baked goods, and also considers sugar-containing additives In order to satisfy the conditions for low-sugar foods, the sugar content was adjusted to at least 13.5% by weight.

  In addition, the moisture content contained in bread dough, confectionery dough, and also the dough of noodles is adjusted so that it may become about 35 to 80 weight%. This water content is appropriately selected in consideration of processing characteristics and flexibility of the processed food.

  Therefore, the low-sugar food material according to the present invention takes into account the moldability when processed into processed foods such as breads, confectionery, or noodles, and the content of carbohydrates after processing into processed foods. The content of active gluten in the material is 5 to 90% by weight, the remainder is soymilk powder, and the ratio of carbohydrates contained after mixing soymilk powder and active gluten is 13.5% by weight or less. is there.

  Therefore, the low-sugar food material according to the present invention is, for example, a soybean milk powder manufactured by Saito Milling Co., Ltd. having a sugar content of 13.7 g in 100 g, and a sugar content in 100 g of 4. 6 g of active gluten manufactured by Hokugoku Foods Co., Ltd. is mixed at a ratio of 19: 1 to 1: 9, so that the sugar content is 13.5% by weight or less.

  The low-sugar food material according to the present invention has an active gluten content of soy milk powder in the range of 5 to 90% by weight in consideration of processing characteristics to processed foods, taste and texture of manufactured processed foods. The material is not limited to the soymilk powder and active gluten described above as long as the sugar content is at least 13.5% by weight or less.

  For example, as soybean-derived soymilk powder for constituting the low-sugar food material according to the present invention, 36.8 g of protein, 23.1 g of lipid, 16.1 g of carbohydrate, and 13.1 g of dietary fiber per 100 g. It is also possible to use those manufactured by Sato Foods Co., Ltd., containing 7 g, the remainder being water, several milligrams of metals, a few minerals and vitamins. The content ratio of each component of this soymilk powder is based on the nutritional component table. The energy of this soymilk powder is 460 kcal per 100 g.

  In addition, as an active gluten derived from wheat, per 100 g, it contains 72 g of protein, 9.7 g of lipid, 8.2 g of carbohydrate, 2.4 g of dietary fiber, and the remainder is water and several milligrams of metals, Furthermore, the thing by Nippon Flour Mills which makes a little inorganic substance and vitamins can be used. The content of each active gluten is based on the 5th Food Composition Table. The energy of this active gluten is 437 kcal per 100 g.

  In addition, in order to keep the content of carbohydrates contained in processed foods low, it is desirable to use soymilk powder and active gluten having a low carbohydrate content.

  And as above-mentioned, the low-sugar food material which made the ratio of saccharides 13.5 weight% or less is used as a bread dough or a bread material. The bread dough using the low-sugar food material according to the present invention is produced by adding a liquefied component such as moisture to the low-sugar food material, adding at least yeast, and mixing and fermenting. And this bread dough is shape | molded and bread is obtained by baking in oven.

  By the way, the low sugar food material used for bread dough has a content of active gluten in the material of 28 to 61% by weight in consideration of processability when processed into bread, texture when baked, etc. Use.

  As the food material used here, when using a mixture of soymilk powder manufactured by Saito Flour Milling Co., Ltd. and active gluten manufactured by Hokugoku Food Co., this food material contains 8.149-11.152 g of carbohydrate in 100 g. To do.

The low-sugar food material used as the material for bread dough is added with additives such as yeast, sweetener, salt, fats and oils as a swelling agent, and further mixed with moisture as a liquefied component, thereby mixing with bread dough. Is done. The moisture added to the low-sugar food material is about 45 to 55% by weight in the bread dough considering the moldability and flexibility of the bread dough produced, and the texture when baked as bread. Adjusted to The moisture added to the low-sugar food material is such that the sugar content contained in the bread dough is less than 5% by weight, preferably 4.1 to 4.8% by weight, including the sugar contained in the additive. To be adjusted. When the bread dough is baked in an oven or the like and processed into breads, the content of carbohydrates contained in the breads is reduced by about 4 to 10% by weight due to evaporation of moisture. It can be 9-5% by weight. The sugar content of the breads obtained here is about 1/8 to 1/10 of breads such as white bread mainly composed of commercially available wheat flour. And this bread | pan can be evaluated as a low saccharide | sugar food which makes content of saccharides 5 weight% or less.
In addition, what is not handled as the saccharide | sugar contained in a low-sugar food is used for the sweetener added to bread dough. As sweeteners of this type, there are sweeteners mainly composed of erythritol, such as erythrim (trade name), and sweeteners mainly composed of erythritol extracted from Rakan fruit, such as Lacanto S (trade name). Used. This Lacanto S is a sweetener composed of a sweet component extracted from Rakan fruit and erythritol.

  By the way, the sweet component which is a saccharide extracted from Rakan fruit is a triterpene glycoside which is a kind of dietary fiber, and is excreted outside the body without being absorbed in the small intestine. Moreover, 90% or more of erythritol is excreted outside the body even when eaten. In this way, sweeteners extracted from Rakan fruit and sweeteners based on erythritol are often excreted without being absorbed by the body, so they are ignored as food intake components. can do.

  Moreover, the low-sugar food material which concerns on this invention is used as a raw material of confectionery dough. For example, baked confectionery is prepared by adding butter, almond powder, eggs and the like to the low-sugar food material according to the present invention to prepare a confectionery dough, and then shaping the dough into a suitable shape, and then baking equipment such as a baking kiln It is produced by baking using. Here, as confectionery processed using a low sugar food material, confectionery processed by various processing methods such as baked confectionery that includes a baking process in the process of processing such as sponge cake and cookies, steamed confectionery, etc. Can be mentioned.

  By the way, the low-sugar food material used for manufacturing confectionery such as baked confectionery is used by mixing the active gluten content in the material at a ratio of 5 to 55% by weight.

  The food material used here contains 8.695 to 13.245 g of carbohydrate in 100 g. The low-sugar food material used as a confectionery material is made into a confectionery dough by adding, for example, butter, almond powder, eggs, and the like and kneading while adding moisture as necessary. The water added to the low-sugar food material has a content in the confectionery dough of about 38 to 80 in consideration of the moldability and flexibility of the confectionery produced, and the texture when heated and processed into a confectionery. It is adjusted to be weight%. The water added to the low-sugar food material is adjusted so that the sugar content contained in the confectionery dough is about 1.7 to 4.9% by weight while containing the sugar contained in the additive. . When this confectionery dough is baked in an oven or the like and processed into confectionery, there is some weight loss due to evaporation of moisture contained in the material, but the sugar content contained in the processed confectionery is reduced. The content can be 5 wt% or 5 wt% or less. The sugar content of the confectionery obtained here is about 1/8 to 1/12 of the confectionery such as commercially available cookies, biscuits and castella. And this confectionery can also be evaluated as a low-sugar food having a saccharide content of 5% by weight or less.

  In addition, the sweetener added to the confectionery used in the present embodiment is also a sweetener that is not handled as a saccharide, and the sweetener mainly composed of erythritol is used similarly to the sweetener used for breads. Sweeteners extracted from ellislim and rahan fruit and sweeteners based on erythritol are used.

  By the way, since confectionery is produced by forming a confectionery dough mixed with a low-sugar food material into a certain shape and then heating it, the confectionery dough state and can maintain a certain shape after heating Anything is acceptable. Therefore, the ratio of high-viscosity gluten contained in the low-sugar food material can be suppressed to a low level and 5% by weight or more can be used. In consideration of the texture of baked confectionery such as cookies and sponge cake, it is desirable that the highly viscous gluten is 55% by weight or less based on the soymilk powder.

  Furthermore, the low sugar food material according to the present invention is used as a material for noodles such as pasta. The noodles are prepared by adding eggs, water and a slight amount of salt to the food material according to the present invention to knead to prepare a noodle dough, and then making the noodle dough by a conventional noodle making method. The noodles using the food material according to the present invention include pasta, udon and Chinese noodles.

  And the low-sugar food material used for the dough used for noodles is mixed so that the content of active gluten in the material is about 33 to 90% by weight. The food material used here contains 5.51 to 10.9797 g of carbohydrate in 100 g.

  Noodles such as pasta are produced by boiling a dough obtained by kneading a low-sugar food material in hot water. When the noodles are boiled, the dough absorbs moisture, and its weight increases by 30 to 50% by weight of the dough. Therefore, the sugar contained in the prepared noodles can be further reduced to 5% by weight or less.

  These noodles are formed by boiling a noodle dough mixed with a low-sugar food material into a thin, long string shape. Therefore, the low-sugar food material used for producing noodles is a high-viscosity gluten mixing ratio, and the mixing ratio of gluten to soymilk powder is in the range of 33% to 90% by weight. Things are used.

  The soymilk powder used in the low-sugar food material according to the present invention contains about 30 to 38 g of protein per 100 g, and the active gluten is a high protein food containing about 72 to 84 g of protein per 100 g. The soymilk powder used in the present embodiment contains 36.5 g of protein per 100 g, and the active gluten contains 83.4 g of protein per 100 g. Therefore, the low-sugar food material of the present embodiment is a high-protein food containing 38.845 to 78.71 g of protein per 100 g.

  The protein content of breads, confectionery, or noodles produced using the low-sugar food material according to the present invention can be 20 to 35 g per 100 g.

  By the way, the protein content of breads such as bread that is generally marketed, baked confectionery such as cookies and sponge cakes, and noodles such as pasta is about 5 to 10 g per 100 g. Processed foods such as the above-mentioned breads produced using a low-sugar food material contain about 4 to 7 times as much protein as conventional foods. Therefore, by using the low-sugar food material according to the present invention, it is possible to produce a processed food having a low sugar and a high protein.

  Next, specific examples of processed products using the low sugar food material according to the present invention will be described.

  In the following examples, the above-mentioned product made by Saito Flour Milling Co., Ltd. was used as the soy milk powder, and the product made by Hokugoku Food Co., Ltd. was used as the active gluten.

[Example 1]
Example 1 is a bread using a bread material mainly composed of a low-sugar food material according to the present invention in which soymilk powder and active gluten are mixed, and the bread material used for this bread is as shown in Table 1. In addition, yeast, sweetener, salt, olive oil, and water are added at a weight ratio shown in Table 1 to a low-sugar food material in which soymilk powder and active gluten are mixed at a weight ratio of 1: 1. Has been. The bread material shown in Table 1 is made into bread dough by being mixed for 10 to 20 minutes, and after fermentation, it is formed into a desired shape and put into a mold. The bread dough thrown into the mold is further fermented at a temperature of about 25 ° C. to 30 ° C. for about 30 minutes to 1 hour, and then baked in an oven preheated to about 200 ° C. for about 20 minutes to become bread.

  The yeast used here is added for the purpose of fermenting the bread dough. Sweeteners, salt, and olive oil are added for the purpose of giving good flavor and taste to the baked bread.

  In addition, the raw material total amount shown in Table 1 shows the quantity for producing a bread loaf.

  In this example, plant lacant S (trade name) was used as a sweetener. As described above, Lacanto S is a sweetener composed of sweet ingredients extracted from Rakan fruit and erythritol, so that even when eaten, many of them are excreted without being absorbed into the body. It can be ignored as an ingested ingredient.

  As shown in Table 1, the sugar component in the bread material used for the bread of Example 1 is 26.545 g of the total weight of 518 g, and the content is about 5.125% by weight.

  By the way, since most of the lacanto S used as a sweetener is excreted without being absorbed into the body even if it is eaten, it can be ignored as a food intake component. Accordingly, when 4.975 g of the sugar component (erythritol) contained in Lacanto S is removed, the sugar contained in 518 g of the bread material is 21.570 g, which is about 4.164% by weight. Therefore, this bread material is a low-sugar food material having a sugar component of 5% by weight or less.

  By the way, when the bread dough is baked as bread, the evaporation of water contained in the bread dough reduces 8 to 10% by weight of the total weight before baking, and the weight of the baked bread is about 466.2 to 476.56 g. However, the ratio of the sugar contained in the bread as a processed product is 4.526 to 4.627% by weight. Even in the processed bread, the content of the saccharide component is about 5% by weight, so that it can be evaluated as a sufficiently low saccharide food. Furthermore, the high protein containing about 26.978 g of protein per 100 g of protein. It is food.

  And the bread using the bread raw material shown in Example 1 was able to implement | achieve the flavor and texture equivalent to the bread mainly composed of flour.

[Example 2]
Example 2 is a so-called roll bread formed from a bread material in which butter is added instead of olive oil, which is an oil and fat component contained in the bread material used in the bread shown in Example 1 described above.

  The bread material constituting the bread roll of Example 2 is a low-sugar food material in which soymilk powder and active gluten are mixed at a ratio of about 5: 3, and in a weight ratio as shown in Table 2, yeast, sweetener, salt, Butter and water added.

  The bread material shown in Table 2 is also produced by producing bread dough through the same bread manufacturing process as in Example 1 above, dividing the dough, then stretching and rolling each bread dough, and baking and baking. It is a manufactured bread. And the raw material total amount shown in Table 2 shows the quantity for producing 10 bread rolls.

As shown in Table 2, the bread ingredients used in the rolls of Example 2 are sugars contained in 565 g of bread ingredients except for 29.85 g of saccharide components (erythritol) contained in Lacanto S used as a sweetener. The quality is about 23.78 g, and the content in 100 g of bread material is about 4.209 g, which is a material evaluated as a low-sugar food material. And the roll bread produced from this bread material also decreases 8 to 10% by weight of the total weight before baking due to evaporation of moisture contained in the dough, and its weight decreases to 508.5 to 519.8 g. The ratio of the saccharide | sugar contained in the roll bread obtained here exists in the range of 4.575 to 4.676 weight%. Even in this processed bread roll, since the content of the saccharide component is 5% by weight or less, it can be evaluated as a sufficiently low saccharide food, and further, the high protein containing about 22.0117 g of protein per 100 g. Food.
A commercially available bread roll contains about 48 to 50 g of sugar per 100 g, and the content of protein is about 10 g.

  Since the bread roll of Example 2 contains butter in the bread material, it gives a flavor and aroma peculiar to butter and has a rich taste.

  In this type of bread roll, in order to improve the texture and flavor, sugar components such as skim milk, lemon juice, and okara and silast fiber should be used so that the saccharide component after baking does not greatly exceed 5% by weight. You may make it add the additive with low content of a quality component.

Example 3
Example 3 is an example of a cookie which is a confectionery using a confectionery material mainly composed of a low sugar food material according to the present invention in which soymilk powder and active gluten are mixed.

  The confectionery material constituting the cookie of Example 3 is a low-sugar food material in which soymilk powder and active gluten are mixed at a weight ratio of about 7: 2, but in a weight ratio as shown in Table 3, butter, sweetener (Lacant S) and almond poodle mixed. This confectionery material is made by adding a sweetener to butter and kneading it into a soft cream, adding almond poodle to this butter, and adding a low-carbohydrate material and mixing them to create a confectionery dough that integrates these ingredients. can get.

  The butter used in the confectionery material is integrated so that the viscosity of the low-sugar food material does not increase, and further functions as a liquefied component for producing a crisp feeling after baking.

  The confectionery dough of this example is laid in a refrigerator for about 30 minutes, then formed into a desired shape, and then baked in an oven or the like to become a cookie. In addition, the raw material total amount shown in Table 3 shows the quantity for producing about 10-30 cookies.

  As shown in Table 3, the confectionery material used in the cookies of Example 3 is the sugar contained in 306 g of the confectionery material, excluding 64.675 g of the saccharide component (erythritol) contained in Lacanto S used as a sweetener. The quality is 13.295 g. Cookies made from this confectionery material have little variation in weight after baking the confectionery dough, and the percentage of sugar contained in this cookie is about 4.432% by weight. Can be evaluated.

  The cookie of the present embodiment achieves the same taste and texture as those mainly composed of flour. Thus, the cookie which is a low-sugar baked confectionery can be produced using the low-sugar food material according to the present invention.

Example 4
Example 4 is a colored bread prepared by paying attention to the fact that the low-sugar food material according to the present invention in which soymilk powder and active gluten are mixed is white and can be colored with the pigment component of the colored material to be added. It is a roll made from a bread material obtained by adding a barley young leaf which is a colored material to a low sugar food material mixed with soymilk powder and active gluten.

  The bread material constituting the roll of Example 4 is a low-sugar food material in which soymilk powder and active gluten are mixed in a ratio of about 5: 3, and further in a weight ratio as shown in Table 4, yeast, sweetener, salt , Butter and water are added, and barley young leaves are added as a coloring component.

  The bread material shown in Table 4 is also produced through the same bread manufacturing process as in Examples 1 and 2 above, and the dough is divided, and then the individual bread dough is stretched, rolled, etc., shaped and baked. It is a bread manufactured by And the raw material total amount shown in Table 4 shows the quantity for producing 10 bread rolls.

  As shown in Table 4, the bread ingredients used in the rolls of Example 4 are sugars contained in 565 g of bread ingredients except for 29.85 g of saccharide components (erythritol) contained in Lacanto S used as a sweetener. The quality is about 23.795 g, and the content in the bread material is about 4.212% by weight, which is a low-sugar food material. And in the bread roll obtained from this bread material, 8 to 10% by weight of the total weight before baking is reduced by evaporation of moisture contained in the bread dough, and the weight is reduced to 508.5 to 519.8 g. The proportion of carbohydrates contained in the bread is in the range of 4.578 to 4.679% by weight. Even in this bread roll, the content of the saccharide component is 5% by weight or less, so that it can be evaluated as a sufficiently low-sugar food, and is a high-protein food containing about 22.003 g of protein per 100 g.

  And the bread roll of Example 4 can color the light green which a barley young leaf has by adding the powder of a barley young leaf to the bread raw material. The coloring material to be added to the bread material is not limited to the powder of young barley leaves, and powder such as matcha tea and turmeric, and liquid such as red tomato juice may be added. In addition, when adding tomato juice etc., it is desirable to adjust so that content of sugar may not greatly exceed 5 weight%.

  And the roll bread of the present Example 4 also has a flavor and aroma peculiar to butter and has a mellow taste by including butter in the bread material. Furthermore, the flavor of the barley young leaf added to the bread material can be given.

Example 5
This example shows an example of pasta made mainly of a low-sugar food material according to the present invention in which soymilk powder and active gluten are mixed.

  The material constituting the pasta of Example 5 is a low sugar food material in which soymilk powder and active gluten are mixed at a weight ratio of 13:17, and in a weight ratio as shown in Table 5, salt, olive oil, egg, It is a mixture of water. The pasta ingredients shown in Table 5 are mixed and kneaded as appropriate to make a single pasta dough. This pasta dough is thinned and cut into an appropriate width to obtain raw pasta. Raw pasta is made into pasta by being boiled.

  As shown in Table 5, the sugar of the pasta material forming the pasta of Example 5 is 4.092 g per 100 g, and the pasta using this material has a sugar component content of 5% by weight or less. It is a low sugar food. In particular, when the pasta material is boiled with hot water, the dough absorbs moisture, and its weight increases by 30 to 50% by weight of the dough. Therefore, the content of carbohydrates contained in the produced noodles is reduced to 2.728 to 3.147% by weight.

  The pasta of Example 5 achieves the same taste and texture as those mainly composed of flour. Thus, low-sugar pasta can be produced using the low-sugar food material according to the present invention.

  Although the above-mentioned example showed some examples of the low sugar food using the low sugar food material according to the present invention, it is possible to configure various low sugar foods using the low sugar food material according to the present invention. Needless to say.

Claims (8)

A low-sugar food material obtained by mixing soymilk powder produced by freeze-drying or spray-drying raw soybeans that are made into ultrafine powder by peeling the outer skin, and active gluten derived from wheat,
Low saccharide food characterized in that the content of active gluten in the food material is 5 to 90% by weight, the remainder is soymilk powder, and the saccharide content is adjusted to at least 13.5% by weight or less. Material. The content of the active gluten of the food in the material and 28-61 wt%, the balance and the soymilk powder, characterized in that the content of the saccharide is adjusted to at least 11.5% by weight according Item 2. The low-sugar food material according to Item 1. The low-sugar food material according to claim 1 or 2 , wherein the low-sugar food material in which the soymilk powder and the wheat-derived active gluten are mixed contains 35% by weight or more of protein. The low-sugar food material according to any one of claims 1 to 3 , wherein the active gluten is powdered by drying gluten separated from wheat flour. Fermentation that is fermented by adding at least yeast to a low-sugar food material that is a mixture of soybean milk powder and wheat-derived active gluten produced by freeze-drying or spray-drying raw soybeans that have been crushed into an ultrafine powder Dough,
The low-sugar food material has the active gluten content of 28-61% by weight, the remainder is soymilk powder, the sugar content is adjusted to at least 11.5% by weight, and the protein is 35% by weight. Fermented dough characterized by containing at least%. Bread characterized by shaping and baking the fermented dough according to claim 5 . A confectionery produced using the low-sugar food material according to any one of claims 1 and 3-4 . Noodles manufactured using the low-sugar food material according to any one of claims 1 and 3-4 .